Posts tagged NPR

Here’s a story about Black Bottom LLC, in Detroit. If you don’t know this history, it is something that you ought to know. If you don’t know this group, then they are some folks you ought to check out.

Shared Article from NPR.org

When 3,000 average citizens were asked to forecast global events, some consistently made predictions that turned out to be more accurate than those ma…

Alix Spiegel @ npr.org

For the past three years, Rich and 3,000 other average people have been quietly making probability estimates about everything from Venezuelan gas subsidies to North Korean politics as part of the Good Judgment Project, an experiment put together by three well-known psychologists and some people inside the intelligence community.

. . . For most of his professional career, Tetlock studied the problems associated with expert decision making. His book Expert Political Judgment is considered a classic, and almost everyone in the business of thinking about judgment speaks of it with unqualified awe.

All of his studies brought Tetlock to at least two important conclusions.

First, if you want people to get better at making predictions, you need to keep score of how accurate their predictions turn out to be, so they have concrete feedback.

But also, if you take a large crowd of different people with access to different information and pool their predictions, you will be in much better shape than if you rely on a single very smart person, or even a small group of very smart people.

The wisdom of crowds is a very important part of this project, and it’s an important driver of accuracy, Tetlock said.

According to one report, the predictions made by the Good Judgment Project are often better even than intelligence analysts with access to classified information, and many of the people involved in the project have been astonished by its success at making accurate predictions.

. . .There’s a lot of noise, a lot of statistical random variation, Tetlock said. But it’s random variation around a signal, a true signal, and when you add all of the random variation on each side of the true signal together, you get closer to the true signal.

In other words, there are errors on every side of the mark, but there is a truth at the center that people are responding to, and if you average a large number of predictions together, the errors will end up canceling each other out, and you are left with a more accurate guess.

That is the wisdom of the crowd.

The point of the Good Judgment Project was to figure out if what was true for the dead ox is true for world events as well.

It is.

In fact, Tetlock and his team have even engineered ways to significantly improve the wisdom of the crowd — all of which greatly surprised Jason Matheny, one of the people in the intelligence community who got the experiment started.

They’ve shown that you can significantly improve the accuracy of geopolitical forecasts, compared to methods that had been the state of the art before this project started, he said.

What’s so challenging about all of this is the idea that you can get very accurate predictions about geopolitical events without access to secret information. In addition, access to classified information doesn’t automatically and necessarily give you an edge over a smart group of average citizens doing Google searches from their kitchen tables.

It’s nice to see closer attention to this in ongoing research. It ought to be completely unsurprising to hear these results, though. The basics of the wisdom-of-crowds findings are well-established by now, even old hat. So it should not be surprising that when you let a lot of people look at a problem, they often do better than the predictions of official experts. If folks are still agog that jes’ folks might do better at predicting than spies with access to classified information, then it may be because they have too much of a science-fiction picture of how intelligence agencies actually work, and too much of a picture of intelligence agencies as omnicompetent, omniscient secret conspiracies — as if the most significant information for predicting world events were some secret world of deep, dark esoteric truths that are locked away in classified files, which give them some immense and systematic advantage over jes’ folks without access to such files. But that’s not how it works. The overwhelming majority of intel analysis has nothing to do with classified information in the first place; it has to do with the completely unsexy reality of systematically gathering publicly available information from foreign newspapers, television, statistical abstracts, etc. There’s no reason to think that privileged government experts have an advantage in doing that; the image of spy agencies as omniscient forces in control of secret wisdom has much more to do with politics than it does with practical reality.

If yesterday’s post on orange chicken (among other things) made you think that I’ve got whole rants ready to go about the ways that people talk about how people talk about Tex-Mex, taco shacks and authentic Mexican food, you — well, you might be right about that.

Let’s take an example of something that’s both real Mexican food and also real USAmerican food at the same time, no matter how much we may try to border off our cuisines into rigidly separated domains. Tamales are the Mexican food par excellance. They are also straight-up USAmerican food. They spread into the U.S. among agricultural workers in Texas and city street food in Los Angeles, San Antonio and Houston. During the early 20th century, tamales spread through migrant agricultural workers from east Texas into the Mississippi Delta, and went up the river, becoming popular (as red hots) in Memphis, St. Louis, and Chicago. Red hot tamales are USAmerican food. They’re so USAmerican they showed up in the blues as a metaphor for sex. But when corn-meal tamales, or chili con carne, or tacos, or fajitas, or other food products of northern Aztlan get brought up — especially when they are wrapped up in a cuisine category like Tex-Mex — there are always those who will insist that — because they are Texian, or because they are USAmerican, or because they are part of an immigrant community and a borderland — they somehow aren’t the same thing as Mexican food anymore.

But of course they are. Of course Tex-Mex is the same as real Mexican food. Mexico’s a big country — it’s so big that it even used to encompass Texas — and Mexican cuisine is the food eaten in Mexico and the food eaten by Mexicans as a whole, wherever they may be, not just the stuff that they happen to serve in the Distrito Federal, or in the parts of Mexico far away from the jurisdictional boundary with the U.S. People will insist that it’s important to distinguish Tex-Mex from the many other cuisines that you can find among Mexicans and the many other cuisines you can find within Mexico. And of course that is obviously true; and it’s not snobbish to insist on the point. But the snobbery — where it comes up — doesn’t come up in distinguishing distinctive cuisines. It comes in distinguishing them by putting down the food eaten on the periphery, or in the diaspora — which is what happens when, say, you privilege the food popular in the capital or in favored sub-regions, by calling that Mexican food proper (for example), and claim that the other cuisines are somehow less really or authentically or properly Mexican. This is part of what I was trying to get at a few years back when I wrote Whiteness studies 104: Class, cuisine, and authenticity:

See, the kind of Mexican food you’re used to doesn’t count as incredible cuisine because rustic cooking from border provinces doesn’t even count as a cuisine. Cuisine is what rich people in big cities who use gratuitous French loan-words eat. And the kind of food they make in northern Mexican states like Tamaulipas, Coahuila, Chihuahua, Sonora, and Baja California, and in former northern Mexican states like Alta California, New Mexico, and (especially) Tejas,[1] doesn’t count as real Mexican cooking either, because a bunch of farmers and cowboys and immigrants don’t count as real Mexicans. Only rich Mexicans who eat in gourmet restaurants in metropolitan Mexico City do.

In reality, part of the solution to Zwerdling’s puzzle may be that Estadounidenses had trouble with findingthis incredible cuisine they supposedly have right across the border, seeing as how those Mexico City restaurants where people eat this kind of food aren’t right across the border; Mexico City is hundreds of miles away from the Rio Grande. If you go right across the border you’ll be somewhere like Juarez or Nuevo Laredo or a little border village, and they’ll be serving those swamps of refried beans … and melted cheese. But NPR-listening white folks in the U.S. of A. are expected to take the very local and peculiar cuisine of Mexico City to represent the real cuisine of the entire United States of Mexico, because NPR-listening white folks in the U.S. of A. have mostly come to believe that world food is arranged not by the messy clustering of ecological, economic, and cultural factors that actually influences how people eat, but rather by the basically military reality of discrete nations separated by fortified political borders. And, having come to believe that, we have mostly come to identify the authentic national cuisine of any given country with the preferences of the rich and powerful people sitting on the political, media, and mercantile centers inside those national borders — that is, the preferences of those who spend a lot of time eatingcuisine, and little or no time growing or raising the food that goes into it.

What white people in the U.S.A. generally want, when they have the money to get it, is to eat like rich city people eat all over the world; different countries provide new brands, new spices, and, perhaps most importantly for the sort of white people who listen to NPR, new ways to distinguish yourself from the déclassé white people who don’t know or don’t like or can’t handle the real stuff. Perceived authenticity is the important thing here, and what’s perceived as authentic for any given country — and, therefore, fit for white people in the U.S. to eat — is determined not by culture, but by political economy and the orders of power and wealth.

What I’d want to add on to the combo here would be: (1) to underline, again, the cultural twists and turns that Mexican food has made through the U.S. — the rapid spread of tamales from informal-sector street vendors, not only in coastal urban centers but also among (mostly black) workers up and down the Mississippi River valley; the development of mutant strains like the corn-meal tamal, the Sonora dog, and cinnamon-based Cincinnati chili; or, for that matter, the taco-shack fast-food cuisine that Authenticists love so much to hate. And then (2) to note how closely attitudes towards different varieties of Mexican food have been caught up, historically, not only in immigration politics and imperial ideology about nationality and ethnicity, but also in local struggles within U.S. cities over ownership of the cuisine — especially in struggles between informal-sector street vendors and small shop owners, on the one side, and newspaper recipe guides, cook-book authors, entrenched Chamber of Commerce restauranteurs, and other gatekeepers of commercialized culture, especially in northern Aztlan cities like San Antonio and Los Angeles.

And also (3) I’d want to mention some of the weird little ironies that have emerged from those conflicts over ownership when they take the form of local Tex-Mex (say) being deprecated in favor of white Anglophone-curated presentations of self-consciously, self-presentedly authentic Mexican cuisine — the sort of stuff that Diana Kennedy or Rick Bayless specialize in.

Of course Kennedy and Bayless are very good cooks, and the culinary movements they’ve promoted have served a valuable role when they have helped introduce a wider variety of foods from central and southern Mexico, and when they have defended the possibility of taking Mexican food seriously as a carefully prepared cuisine. But their way of doing this has typically been systematically to rank down food from the borderlands and food from the diaspora; and to try and present the foods they privilege as authentic in ways that are really pretty elitist and exoticizing. Since part of their rhetorical goal is to distance themselves as much as possible from the over-familiar frontera food, the further you get from the U.S. border, the more authentic the food supposedly gets, and Kennedy and Bayless in particular have developed a fairly strong tendency to disproportionately push distinctively local foods from the far southern states in Mexico — e.g. Yucatecan specialties — as type specimens of authentic Mexican food. Of course there is nothing wrong with getting interested in specialties from southern Mexico, but the irony here, which goes more or less completely unremarked in Authenticist food writing, is that historically a lot of people in the Yucatán and Chiapas do not consider themselves Mexican in the first place, and historically many have not wanted to be part of the Mexican nation-state. There’s a long history of cultural and political conflict between the central Valley and the southern periphery, and since so many view the Mexican political identity as an identity imposed on them by conquest and occupation, the writing often comes off just as if you had a cookbook describing colcannon and bhel puri as prime, typical examples of authentic British cuisine.

Of course, you could point out that one way or the other, southern dishes have come into Mexican cuisine, and they are as good a thing to explore as any. And you’d be right about that — just as you’d be right to say that northern Mexican dishes, border food and local developments within the Mexican diaspora have become an integral part of USAmerican cuisine. Food cultures naturally diffuse, develop, intermix and produce experiments, fusions, local traditions and local mash-ups. Making food has always been an activity both of care and also of boldness, of repetition and innovation at the same time and within the same dish. Cultures naturally diffuse, naturally grow inward and also reach outward. For all that they resonate with locale and community and language and place and social relationships and shared identities, they always overflow the lines that are drawn around them; culture does not neatly obey borders, or class divisions, and cultures (including food cultures) constantly experiment with, redefine, challenge, borrow, appropriate, re-use, re-make, erase, and rewrite the formations that they themselves are supposed to spring from. Authenticism is necessarily a bogus discipline because it begins by presuming that there is a unitary, hermetic, discoverable and conveniently identity-based food culture to be authentic to. Mexican food is the food of Mexico and of Mexicans wherever they may be, and it is no less complicated, no less multifaceted, no less riven with internal divisions, no less open to external contact and influence and experimentation, and no more confined to a single nation-state than are the people who make it and eat it. Fancy food from D.F. is real Mexican food. Street food from Michoacan is real Mexican food. Banana-leaf tamales from the far south are real Mexican food. Corn-husk tamales from San Antonio, burritos from the Mission District, tortilla soup, menudo, tacos from Roberto’s are all real Mexican food. Some of these are USAmerican food too. And we are all much richer and better for being open to the un-tidy, non-exclusive, profoundly human mess that cultures constantly make as they spread and flop all over the ridiculous lines that we try to draw on maps.

Mantid of the week. Jill, I Blame The Patriarchy (2010-10-26). Greetings from Spinster HQ, O ye commenters and readers of comments! The “Latest Blamer Invective” sidebar function upon which you have come to dote so warmly has experienced a warp core breach. Two female characters with names are discussing it, and should have it back online before the third act....(Linked Tuesday 2010-10-26.)

At the top of the post, make a list of the books you’ve read all or part of, in print, over the course of the past week, at least as far as you can remember them. (These should be books that you’ve actually read as a part of your normal life, and not just something that you picked up to read a page of just in order to be able to post your favorite quote.)

Pick one of those books from the list, and pick out a quote of one or more paragraphs, to post underneath the list.

Avoid commentary above and beyond a couple sentences, which should be more a matter of context-setting or a sort of caption for the text than they are a matter of discussing the material.

Quoting a passage does not entail endorsement of what’s said in it. You may agree or you may not. Whether you do isn’t really the point of the exercise anyway.

A radical from his professional beginnings to his premature end (on December 4, 1993, at the age of 52), Zappa won the respect of some, but not all, of his colleagues in both pop and highbrow composition. Indeed, his popular music had as many enemies as ans, but because of the loyalty of the latter he survived. Admirers of his extended serious compositions included the French music mogul Pierre Boulez. Zappa was once invited to give the keynote address to the American Society of University Composers; the 1995 meeting of the American Musicological Society included an extended paper on Zappa’s work. My own opinion (as someone who has written more about classical music than pop) is that the best of his music appeared before 1973, as many of his later concerts and records disintegrated into extended vamping jams in the tradition of pointless jazz.

Though Zappa was often a vulgar pop musician, he could be courageously critical of pop music vulgarity, at times functioning as an acerbic critic of the music business and eventually of world politics. It was not for nothing that his dissonant records were particularly treasured by Eastern European dissidents. Having influenced the man who became president of a new Czechoslovakia, Vaclav Havel, he thought about running for the American presidency, and might have done so, had he not been hit with terminal cancer.

He was present in some form or another for a quarter-century, if not as a performer, then as a record producer, sometimes as a cultural commentator. In contrast to other pop stars, he did not lapse into silence or absence; he did not, for instance, let putatively savvy managers ration the release of long-awaited albums. Indeed, in a courageous twist, he took several bootleg recordings of his own music, improved them technically, and released them under his own label. Nobody else involved in rock music, very much a business for the short-lived, could produce so much and such richly continuous cultural resonance.

Printed on the cover to his first album, Freak Out (1966), is an extraordinary list of These People Have Contributed Materially in Many Ways to Make Our Music What It Is. Please Do Not Hold It Against Them. With 162 names, the list reflects Zappa’s precious intelligence, polyartistic literacy, intellectual integrity, and various ambitions. Among the names are the writers James Joyce, Lawrence Ferlinghetti, Bram Stoker, and Theodore Sturgeon; the highbrow composers Arnold Schoenberg [by then dead only fifteen years], Edgard Varèse, Igor Stravinsky, Leo Ornstein, Alois Haba, Charles Ives, Anton Webern, Pierre Boulez, Karlheinz Stockhausen, Roger Huntington Sessions, Vincent Persichetti, Mauricio Kagel; the music historian John Tasker Howard; the blues singers Howling Wolf, Muddy Waters, Buddy Guy, Little Walter, and Willie Mae Thornton; the record producers Tom Wilson and Phil Spector; the jazz improvisers Cecil Taylor, Roland Kirk, Eric Dolphy, and Charles Mingus; the Beatles’ manager Brian Epstein [but not the Beatles], the off-shore disk-jockey Wolfman Jack, the perverse painters Salvador Dalí and Yves Tinguy; the pop singers Joan Baez, Bob Dylan, and Tiny Tim; the sexologist Eberhard Kronhausen; the earlier rock singers Elvis Presley and Johnny Otis; the Italian-American martyrs Sacco and Vanzetti; the comedian Lenny Bruce; he oversized actors Sonny Tufts and John Wayne, all of whom indicate not only that Zappa knew what he was doing professionally but that he also could credit the sources of his learning. Though Zappa could be an ironist, all of these acknowledgments were apparently serious (even Wayne and Tufts, whom I take to represent strong performers who could stand out from any group). While Zappa’s formal education ended at a local junior college, mine included college and then graduate school. Nonetheless, as a self-conscious intellectual born in the same year as Zappa (1940), I would have identified many of the same names on my short list at the time.

It seems curious in retrospect that a man who apparently had no loyal friends outside his family, who surrounded himself with paid retainers, who terminated most of his professional relationships with firings and law suits, hould still have an audience. Unlike most culture heroes who create the impression, however artificial, of someone you’d like beside you, Zappa was someone that most of us would sooner watch than know (or want to know). It is common to attribute his continuing success to his appeal to different audiences, some appreciative of his musical inventions, others of his taste for obscenity.

My sense is that his advanced pop has continuously attracted sophisticated teenagers who, even as they move beyond him, retain an affection for his work. Immediately after his death, the Columbia University radio station, WKCR, presented a marathon of his work, its regular disk-jockeys for jazz and avant-garde music speaking knowledgeably about his work. Many announcers at many other university radio stations elsewhere must have done likewise in December 1993. In this respect of influencing bright youth who grow up (e.g., the sort who become public radio disk-jockeys), he reminds me of the writer-philosopher Ayn Rand, whose commercial potential was likewise surprising. Just as her eccentric work has survived her death, so will Zappa’s.

What should not be forgotten is that Zappa lived dangerously, doing professionally what had not been done before and others would not do after him, at a time and in a country where such adventurousness was possible, even as he was continually warning that such possibility should never be taken for granted. For all the continuing admiration of his example, there has been no one like him since.

About

radgeek.com is a long-running weblog written by Charles W. Johnson,
an individualist anarchist writer living and working in Auburn, Alabama. [more]

This site is designed to be accessible for any web device, including text-only browsers and browsers with aids for users with visual or motor disabilities. For details, see the accessibility statement for radgeek.com.

Post Footnotes

[1] Because southern and central Texas were especially important to the development and spread of this kind of food, it’s often been tagged as Tex-Mex — although a lot of what gets tagged as Tex-Mex is really common to northern Mexico in general, and a lot of it comes in distinctive styles that come out of other old population centers, especially in California and around Santa Fe. ↩